Baked Rigatoni with Swiss Chard and Sausage
This cheesy baked pasta is made even better with sweet Italian sausage and swiss chard. Dollops of creamy ricotta and mozarella get melty in the oven to bring the whole dish together.
Dovetailing Tip: Prep 1 additional large bunch of swiss chard by removing the stems and chopping to use day 4 in Garlicky Sauteed Swiss Chard.
|2 tablespoons||extra-virgin olive oil|
|12 ounces||hot italian sausages, casings removed|
|1||small bunch swiss chard, leaves and stems chopped separately|
|3 cloves||garlic, minced|
|1 ounce||28- can whole peeled san marzano tomato, crushed by hand|
|1/2 teaspoon||dried oregano|
|freshly ground pepper|
|1 cup||ricotta cheese|
|3/4 cup||shredded mozzarella cheese|
|parmesan cheese, for topping|
Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.